Lamb Lettuce Wraps with Red Pepper Hummus Sauce

by Rachel Gurk on February 18, 2013 · 39 comments

All I can think of to write for this post is “baaaaa.”

As in the noise a little lamb makes. Baaaaaa. I just lost 100 vegetarian followers, right?

Baaaaa. That’s all I have. My brain has been sucked out by an (adorable) little tantrum-throwing two-year-old and all I can think of is baaaaa.

Or, as one of her books writes it, “Baa-a-a.”

Which my husband reads “Baaaa, ahh, ahh” every time and it cracks me up every time. I’m laughing just typing it.

I think I need a vacation.

No really, I need a vacation. Last night, I told my husband that there is no where else I’d rather be than staying home with my kids every day.

Except on a beach in Jamaica. (Kidding, of course.)

But then I thought, wait!!! I don’t want to be there either because I have a muffin top and stretch marks.

Enter, Lamb Lettuce Wraps.

Baaaaaaaaaaaaa.

Good for your waistline so you don’t end up looking like a sheep in a huge wool sweater because none of your skinny jeans fit you.

In all seriousness, these are super easy to make and a fun switch up from the typical Asian-inspired lettuce wrap. Which I also love! This lettuce wrap has amazingly bright flavors thanks to crisp veggies and fresh herbs. You’ll love them!

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Lamb Lettuce Wraps with Red Pepper Hummus Sauce

Total Time: 30 minutes

Yield: 4 servings

Ingredients

2 teaspoons canola oil
1 medium yellow onion, finely chopped
2 cloves of garlic, minced
1 teaspoon ground cinnamon
salt and pepper to taste
16 ounces lean ground lamb
½ cup chopped fresh parsley
1 cup chopped tomato
1 cup chopped English cucumber
½ cup fat-free plain Greek yogurt
½ cup hummus
1 roasted red pepper
1 head of Boston leaf lettuce
4 tablespoons of torn mint leaves for garnish
3 tablespoons toasted pine nuts for garnish

Instructions

In a large skillet over medium high heat, heat oil. Add onion, garlic, lamb, cinnamon, salt and pepper. Break up lamb and saute until cooked through (5-10 minutes). Drain grease from lamb.
Meanwhile, in a food processor, combine yogurt, hummus and red pepper and puree until smooth.
Combine parsley, tomato and cucumber in a small bowl.
Top each lettuce leaf with lamb, then the parsley/cucumber/tomato mixture, and then drizzle sauce over everything and garnish with mint and toasted pine nuts. (We did this family style, where everything was on the table and people could assemble their own lettuce wraps.)

http://www.rachelcooks.com/2013/02/18/lamb-lettuce-wraps-with-red-pepper-hummus-sauce/

Copyright: Rachel Gurk, Rachel Cooks: http://www.rachelcooks.com

Verdict: Great flavors and doesn’t leave you feeling heavy and overly full.
Husband’s take: He LOVED these. He’s a big fan of lamb and even liked the sauce, for some reason I didn’t think he would. E chowed these down as well. She’s such a great eater and she had a blast trying to eat it as a wrap.
Changes I would make: None are necessary!
Difficulty: Easy

PS: If you like lamb, try my lamb shanks. Fall off the bone perfection!

Baaaaaaaaaaaaaaaaaa.

Sorry. Couldn’t help myself.

Tagged as: garlic, healthy, hummus, lamb, lettuce, mint, parsley, red pepper, tomato cucumber, yogurt

{ 39 comments… read them below or add one }

1 Tiff February 18, 2013 at 7:24 am

These look wonderful! <3 lamp and <3 hummus, so these are bound to be delicious.

I have to admit though… I sure wouldn't turn down a little Jamaica time!

Lamb Lettuce Wraps with Red Pepper Hummus Sauce

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